I use my own canned tomatoes to make this dressing for a change up from my standard (sometimes bored and tired) balsamic. It saves me from breaking down and buying pallid winter tomatoes. (If you’re bothered by having an open can of tomatoes leftover, use the rest to simmer and mash with 1 clove of garlic until thick for a ready-made pizza sauce.)
Makes 1 pint
3 canned tomatoes, drained
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1/8 teaspoon salt
Put the tomatoes, olive oil, red wine vinegar, garlic and salt in a blender. Puree until smooth, transfer into a pint jar and store in the refrigerator for up to 1 month.
The tomato gives the dressing a lovely persimmon color and keeps the oil and vinegar emulsified for quite a while. Use it as a salad dressing or veggie dip.